Healthy Banana Blueberry Muffins
Quick one bowl healthy banana blueberry muffins with white whole wheat flour and honey. These easy blueberry muffins make the perfect morning pick-me-up!
Freshly baked muffins are the best type of muffins, especially when you eat them still slightly warm with a little butter smothered on top. I mean does it get better than that?!
These healthy banana blueberry muffins are sure to get you started in the morning. Made with white whole wheat flour and sweetened with honey and ripe bananas. Not to mention they are moist, tender, and bursting with blueberry flavor.
Why These Are The Best Banana Blueberry Muffins
- Easy to make – Skip the machinery and make these muffins with just a whisk, bowl, and wooden spoon.
- Incredibly moist and delicious – Bananas keep these muffins moist and soft and even help give them a fluffy rise with the assistance of baking soda.
- Wholesome ingredients – Made with a handful of healthy ingredients for a delicious start to your morning.
Ingredients + Substitutions
These banana blueberry muffins with no sugar require just 10 simple ingredients that you may already have on hand. If not, I have a few suggestions on where you can make substitutions.
- Refined coconut oil – Refined coconut oil has a neutral flavor that you can replace with another similar oil, such as avocado oil, or vegan butter, which would also work well.
- Bananas – Ripe bananas make the best muffins. They’re sweeter and easy to mash.
- Eggs – For a better bake, use room-temperature eggs and milk.
- Milk – Dairy or non-dairy milk works in this recipe.
- Flour – White whole wheat flour is sometimes hard to find so all-purpose flour can be used instead. For a gluten-free option, use certified gluten-free oat flour.
- Baking soda – For a light texture and nice rise.
- Flavor – Honey or maple syrup, vanilla extract, and salt.
- Blueberries – Fresh or frozen will both work in this recipe. If using frozen, skip defrosting and use as is.
- Optional toppings – Turbinado sugar or coconut sugar sprinkled on top before baking for a nice sugary crust.
See the recipe card for quantities.
What Makes Moist Muffins?
To make moist blueberry muffins, you’ll need mashed bananas. It’s an easy baking hack that I love using in my muffin recipes.
Bananas not only sweeten the muffins without any added sugar but also make the muffins incredibly soft. Make sure to use ripe bananas. Here’s a great tutorial on how to ripen bananas.
How to Make Healthy Banana Blueberry Muffins
The best part about these naturally sweetened blueberry banana muffins is you whisk everything up in one bowl. Quick prep and short bake time for the best fresh baked muffins.
- Whisk together the oil and honey in a large bowl, followed by the eggs and mashed bananas.
- Then, add the milk to smooth the mixture, followed by the baking soda, vanilla, and salt.
- Use a wooden spoon to fold in the flour until just combined and gently fold in the blueberries.
- Spoon into a prepared muffin pan and bake until a toothpick comes out clean.
Tip: To prevent blueberries from sinking to the bottom, toss them with one heaping teaspoon of flour. Use frozen or fresh blueberries. No need to defrost frozen blueberries.
- Stir in chopped nuts. For a little extra crunch and flavor, fold in ½ a cup of chopped nuts, like pecans or walnuts, when adding the blueberries.
- Change up the berries. Feel free to change up the fruit in this muffin recipe by replacing the blueberries with 1 1/4 cups of raspberries or chopped strawberries.
- Add a topping. Sprinkle on some turbinado sugar or coconut sugar on top before baking for crunch top.
Tips for Baking Perfect Muffins
When you make muffin recipes from scratch you have better control over what’s being added. This healthy blueberry banana muffin recipe uses light and more natural ingredients and to get the best results, here are a few tips:
- Use refined coconut oil. Refined coconut oil has a neutral taste and smell, whereas unrefined or commonly labeled as “virgin” coconut oil has a tropical coconut flavor.
- Ripe bananas are a must. Not only do ripe bananas taste sweeter but they’re easier to mash.
- Measure the flour properly. Flour is the most commonly mismeasured ingredient in baking. Too much flour and your muffins will be dense and dry. Not enough flour and the muffins will fall apart. Use the “spoon & level” method for measuring flour.
- Stir flour just until combined. Use a big wooden spoon to stir the flour into the wet ingredients. It’s okay to have some lumps and streaks of flour. Batter will be thick. Make sure not to over-mix.
- Use room temperature ingredients. Bringing your cold items to room temp works best for a smoother, more even batter.
- Let them cool. After removing the pan from the oven, place it on a wire rack to cool for about 10 minutes before removing the muffins to cool completely.
How to Store
Store cooled muffins in a single layer, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
No, because this no-refined sugar muffin recipe is sweetened by using ripe bananas and either honey or maple syrup.
This should work fine, just use a one-to-one flour replacement. We love using certified gluten-free oat flour.
These muffins are a healthier alternative because it has no added refined sugar, use coconut oil instead of butter, and whole wheat flour. Plus it’s packed full of wholesome ingredients like bananas and blueberries.
More Muffin Recipes
- Pumpkin Cream Cheese Muffins
- Banana Carrot Muffins
- Chocolate Chip Pumpkin Muffins
- Coconut Peach Muffins
Quick and easy one-bowl banana blueberry muffins made with white whole wheat flour and honey. Bursting with fresh blueberries, these muffins are a perfect morning pick-me-up!
- 1/3 cup refined coconut oil, in liquid form
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1 1/4 cup packed mashed ripe bananas, about 2-3 bananas
- 1/2 cup milk
- 1 tsp. baking soda
- 1 tsp. vanilla extract
- 1/2 tsp. kosher salt
- 2 1/2 cups white whole wheat flour, properly measured
- 1 1/4 cups fresh or frozen blueberries, no need to defrost
- Turbinado sugar or coconut sugar, for topping, optional
- Preheat the oven to 350 degrees F.
- Grease a standard 12-cup muffin pan with non-stick cooking spray.
- In a large mixing bowl, whisk coconut oil and honey. Add eggs and banana. Then whisk in the milk.
- Whisk in baking soda, vanilla, and salt. With a wooden spoon, stir in the flour. Batter will be thick. Do not overmix. Gently fold in the blueberries. Optional: To prevent blueberries from sinking to the bottom, toss them with one heaping teaspoon of flour.
- Spoon the batter evenly into the prepared pan, filling all the way to the top. You should be able to fill all 12 muffin cups. If desired, sprinkle the tops with turbinado or coconut sugar for a crunchy topping and a pretty muffin top.
- Bake for 17-22 or until the toothpick inserted in the middle comes out clean.
- Remove the pan from the oven and let the muffins cool in the pan for about 10 minutes, then transfer to a cooling rack. Store cooled muffins, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Oil: Use refined coconut oil for this recipe. It has a neutral taste and smell, whereas unrefined or commonly labeled as “virgin” coconut oil has a tropical coconut flavor. Avocado oil is a good substitute for coconut oil.
- Milk: Dairy or non-dairy milk works in this recipe.
- Flour: White whole wheat flour is sometimes hard to find so all-purpose flour can be used instead. For a gluten-free option, use certified gluten-free oat flour.
- Serving Size: 1 muffin
- Calories: 227
- Sugar: 16.2 g
- Sodium: 219.4 mg
- Fat: 7.9 g
- Carbohydrates: 36.9 g
- Protein: 5 g
- Cholesterol: 32 mg
Keywords: on the go, easy, fresh
Recipe originally published February 2017 but updated to include more information.